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This recipe is sufficient for a generous single serving (or two modest servings)
British Indian Restaurant (BIR) main dishes are generally made using various precooked ingredients which allows them to be produced, to order, in around 10 minutes (or less). This recipe uses a curry base and a spice mix but, for simplicity, uses raw chicken instead of the more usual precooked chicken that BIRs generally use.
Equipment you will need:
Weighing scales (with at least 1g resolution)
Chopping board and sharp knife
Measuring jug (with at least 25ml resolution)
A saucepan (of at least 300ml capacity)
A frying pan of around 24 - 26cm diameter (BIRs generally use aluminium but any other material, such as iron or steel, will suffice)
A long-handled stirring spoon
Serving bowls or plates
60ml (4 Tbsp) vegetable oil
200g (about one medium) skinless chicken breast (divested of any fat and chopped into bite sized cubes)
Simmer, for about 4 minutes, with occasional stirring, until the chicken is cooked (i.e. white) throughout
Add the cream and butter (or butter ghee) and stir
Add the Cream & Butter...
Add a little milk if you require a thinner consistency
Continue to simmer, with occasional stirring, until the desired consistency is achieved. Scrape and stir the crusty, caramelised sauce, from the bottom and sides of the pan, back into the sauce (this is the flavoursome stuff!)
Taste it and adjust the seasoning (e.g. salt, sugar), if required
Garnish with lightly roasted flaked almonds and serve
Garnish & Serve
You can use a good commercial mild or medium curry powder, or turmeric, in place of the spice mix, if you prefer
You can use precooked chicken, or other precooked meat, or prawns - just add it, with the curry base, and make sure it is reheated thoroughly
Weights & Measures:
All non-liquid spoon measures are level unless otherwise stated
For anyone just starting out on the quest to make BIR curries at home, then this simple and quick recipe
will help you along the way in achieving your goal.
A sweet and delicate Creamy Almond/Coconut flavour makes this dish favourable with anyone not
yet up to some of the other mouth burning curries available - Well done Cory , I like this simple approach,
and sometimes that's where the secret lies to success.
CA's pictures look quite close to my korma in appearance (and also in terms of fat/sugar/etc. proportions) so who needs a camera when those photos are better than I could do? Lately I have been experimenting with different ground nuts and pistachio is my family's favourite (which is just as well as I purchased a bag the size of a pillow because the price was so tempting). Sorry to say, GB, but RSH is, indeed, being too nice and your photo looks like the "after" one.
"There is no such thing as too much oil; just an insufficiency of naan".
Gents, let's please try and keep the threads in this Beginner's Guide (in particular) on topic and without significant deviations from the original subject and from the original purpose of the thread (i.e. recipes for beginners to try by way of a "quick-start" to BIR curry cooking).
That korma looks awesome and beautifully presented, LJ (the twist of lemon is an interesting twist!)
Please make an effort to make at least 1 meaningful post each time you visit the forum
It's not a Lemon Twist which would be quite tart with such a sweet dish as this, it's actually a thin slice of Orange
which adds a citrus and yet complimentary sweetness - keeping it simple and looks nice as well !
Cheers to be honest nothing to compare to
I dont eat korma ive had about two tastes in the past
So nothing in the memory bank.
Taste wise it was quite pleasant coconuty and a sweetness
Next time ill find soneone to taste test it.
Wasnt difficult at all a beginner should find it quite easy
Everything needed instructions and so on are all in the topic
Just follow to the letter and you will be reet